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Ingredients
| semisweet baking chocolate squares: 3 oz |
| canola oil - for salads, woks and light frying: 1 Tbl |
| unsweetened cocoa powder (sifted): 1/3 cup |
| eggs: 4 (whites) |
| light brown sugar (packed): 1/2 cup (firmly packed) |
Chocolate Meringue Fudge Cups
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
18 min -
Servings
8 serving(s)
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- Preheat your oven to 350 degrees and put paper liners in your muffin tin.
- Mix the baking chocolate and canola oil in a microwave safe bowl. Microwave on high for 1 to 2 minutes or until melted. (Or melt in on the stovetop in a double boiler.).
- When melted stir in the cocoa powder and let it sit for at least 5 minutes.
- Beat the egg whites with a beater and then add the brown sugar. Beat at high for about 3 minutes or until the egg mixture has tripled in size.
- Turn the mixer down to medium low and carefully add the melted chocolate mixture until it is well combined.
- Spoon the mixture into the muffin liners, filling up close to the top.
- Bake for 12-18 minutes or until puffed and the centers are set.
- Serve with whipped topping.